one upside of it being the dead of winter is that it’s also citrus season!!! from pomelos to clementines, blood oranges to navel, we’ve got some beautiful, tropical imports that remind us that there’s still colour in the world. this slaw uses one of my favourite citrus fruits - pomelo! it’s a sweeter, milder grapefruit that’s less bitter and incredibly fun to rip apart (see below). combine that with easily available winter veg and a dressing that’s shelf stable for a week, and you’ve got an easy, healthy option for lunch or dinner. for added protein, toss in some cooked chicken.
1/4 head red cabbage, shredded
1/4 red onion, thinly sliced
2 medium carrots, julienned or grated (wrap with paper towel and squeeze out extra liquid)
1/4 medium daikon, julienned
1 stalk celery, thinly sliced on a bias
2 pomelo segments, torn into tiny bite sized pieces (you can use navel oranges, blood oranges, cara cara, clementines, your citrus of choice)
black sesame seeds
cooked chicken breast or thigh
1/4 cup rice vinegar
1/8 cup / 2 tbsps. tahini
1/8 cup / 2 tbsps. miso
1/8 cup/ 2 tbsps. water
1 tbsp. maple syrup
2 tsps. chili oil (we use okazu’s chili miso oil)
Combine and toss together all slaw ingredients in a bowl.
Combine dressing ingredients together in a mason jar and shake.
Pour dressing over the slaw ingredients and toss to combine. Eat!